NORA MILL WHOLE WHEAT BISCUITS

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c NORA MILL whole wheat flour
1 c Plain white flour
3/4 c Shortening
3 tb Sugar
1 t Salt
1/2 c Water
1 tb Baking powder
2 c Buttermilk
1 t Baking soda
1 tb Dry yeast

Mix 1 Tbsp. yeast with 1/2 cup warm water and 1 Tbsp.
sugar. Let yeast rise. Sift all flour, soda, salt,
baking powder, and 2 Tbsp. sugar. Add shortening to
sifted ingredients and blend well with hands. Add
buttermilk and yeast, then roll out and cut. Bake at
400 degrees F. for 12 minutes. Biscuit Roll can be
refrigerated for up to two weeks.

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Title: Cantonese Dinner
Categories: Oriental, Main dish, Pork
Yield: 4 servings

1 1/2 lb Pork steak (cut in strips)
2 tb Oil
1 ea Large onion, sliced
1 ea Small green pepper, sliced
4 oz Can mushrooms, drained
8 oz Tomato sauce
1 1/2 tb Vinegar
3 tb Brown sugar
1 1/2 ts Salt
2 ts Worcestershire sauce

Brown pork in oil. Put in crock pot. Add remaining
ingredients and cook 6-8 hours on low. Serve over rice.

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MRS. CLAUS’ COOKIES

Recipe By :
Serving Size : 75 Preparation Time :0:00
Categories : Cookies Holiday

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 Stewed California dried figs
— (unsweetened)
1/2 c Shortening
1 c Sugar
2 Eggs
1 t Salt
2 c Sifted all-purpose flour
1 t Baking powder
1 t Baking soda
1 1/2 ts Mace
1 1/2 c Crunchy rice cereal
1 c Coarsely broken walnut meats
1/2 c Currants

With scissors, snip stems off figs, and cut them into little pieces.
Combine with shortening and sugar, and cream together with eggs and salt.
Sift flour, measure and sift again with baking powder, soda and mace.
Combine all ingredients. Drop from teaspoon onto buttered baking sheets.
Bake in moderate oven (365 F.) for about 12 minutes, or until nicely
brown.

Source: 48 Family Favorites with California Figs
Reprinted with the permission of The California Fig Advisory Board
Electronic format courtesy of Karen Mintzias

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RISOTTO CON CALAMARI (RICE WITH SQUID)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Seafood Italian
Rice Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lb Squid with tentacles
4 tb Olive oil
1 lg Onion — chopped
1 Pimiento — chopped
1 Tomato — peeled, seeded,
– — chopped
2 Garlic clove — minced
1 tb Parsley, minced
-Kosher salt — to taste
-Pepper — to taste
1 pn Saffron threads
1/2 Chili pepper, deveined
-crumbled
1/4 c Dry red wine
2 c Short-grain rice
3 c Fish broth or claim juice,
-heated to a boil
1 Pimiento, cut into strips
———————–GARLIC —
SAUCE———————–

3 Garlic cloves, crushed 1/2 c Olive oil

Clean the squid, reserving their ink sacs and the
tentacles. Cut the squid into 1/2-inch-wide rings or
into pieces. Chop the tentacles.

In a wide, shallow casserole, preferably earthenware
and about 12 inches across, heat the oil and saute the
onion until it is wilted. Add the squid rings and
tentacles and saute for 5 minutes; then add the
chopped pimiento, tomato, garlic, parsley, salt,
pepper, saffron, and chili pepper. Cover and simmer
for 30 minutes.

Break the ink sacs into a cup and mix with the wine.
Pass this mixture through a sieve several times until
most of the ink is extracted. Reserve. Add the rice
and boiling hot broth to the casserole and stir in the
ink mixture. Season with salt and pepper. Bring to a
boil and cook over medium-high heat, uncovered, and
stirring occasionally, for 10 minutes, or until the
rice is no longer soupy but some liquid remains.
Decorate with the pimiento strips and transfer to a
325-degree oven. Bake for 15 minutes, uncovered, until
the liquid is absorbed but the rice is not quite done.
Remove from the oven, cover lightly with foil and let
sit for 10 minutes.

While the rice is resting, make the garlic sauce.
Place the crushed garlic in a processor or blender.
Very gradually, with the motor running, pour in the
oil. Blend until smooth. Serve separately.

This recipe is based on Penelope Casas’ Arroz Negro
from her excellent book The Foods and Wines of Spain.
The result is a superb, rich black risotto. Use only
Italian short-grain rice; otherwise the dish will not
work. The rice will be mushy.

Yield: 4-6 servings. Note: Serve this dish with a
salad and a dry white wine. From: Pat Stockett Date:
Mon, 10-1

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Title: Burgers Santa Fe
Categories: Meats, Main dish
Yield: 4 servings

1 lb Ground beef or ground turkey
1 c 4 cheese mexican recipe
Blended-grated cheese
Sargeno. divided
1/2 c Salsa of choice, divided
1/4 c Crushed tortilla chips
1/4 c Thinly sliced green onions
1 t Ground cumin or chili powder
1/2 t Garlic salt
4 Hamburger buns split or
You can use sourdough bread
4 Tomato slices
Lettuce if desired.

Directions
In medium bowl, combine ground beef, 3/4 cup cheese, 1/4 cup salsa,
tortilla chips (crushed) green onions thinly sliced, cumin and garlic
salt; mix together lightly but thoroughly. Shape into 4 patties. 1/2
inch thick.
Grill or broil patties on oiled rack 5 -6 in. away from heat. 5
minutes on each side or until internal temp reaches 160 F. Grill or
lightly toast hamburger buns in broiler.
Place burgers on buns; top with remaining 1/4 cup salsa; sprinkle with
remaining 1/4 cup cheese serve with lettuce and tomato.
submitted by marina
Source Sargeno cheese Great summer recipes

MMMMM

Low Fat Cream Cheese Spread

Recipe By : Modified from Vegetarian Times Complete Cookbook, pg. 466
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 Cup Fat Free Ricotta Cheese
3 Ounces Fat Free Cream Cheese
1/4 Cup Nonfat Yogurt
2 Cloves Roasted Garlic*
1 Tablespoon Fresh Chives — Chopped
1 Tablespoon Fresh Basil — Chopped**
1 Tablespoon Fresh Parsley — Chopped
1/8 Teaspoon Salt
1/8 Teaspoon Ground Black Pepper
8 Slices Whole Grain Bread — Or Bagels
Shredded Lettuce
Shredded Fresh Spinach
Spicy Sprouts
Red And Green Bell Peppers — Sliced In Rings
Red Or/And White Onions — Sliced In Rings
Tomato — Sliced

In a bowl mix together the cheeses, yogurt, garlic, herbs, salt and pepper
until smooth. Spread mixture on 4 slices of bread or bagels. Top with
sliced vegetables and remaining bread.

*Original recipe calls for 1 clove of garlic, crushed.
** 1 teaspoon dried basil can be substituted for fresh.

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Cranberry-Apple Strudle

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Desserts Fruit
Rcrockett

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Granny Smith apples
6 tablespoons unsalted butter
1/2 cup plus 1 tablespoon sugar
1 teaspoon cinnamon
Pinch allspice
Pinch nutmeg
3/4 cup sweetened dried cranberries
1 1/2 teaspoons cornstarch dissolved in 2 Tbs cold water
5 sheets (14-by-18-inch) phyllo dough

Peel, core and quarter the apples. Cut each quarter in half
and then each wedge into three pieces (you will have apple
chunks).

In a heavy-bottomed 12-inch frying pan, melt 3 tablespoons
of the butter over medium-high heat. Add the sugar and
cook, stirring, until the butter and sugar melt together,
turn light brown and have the consistency of peanut butter.
Add the apples car efully (the sugar mixture is very hot).
With a wooden spoon, mix the apples carefully with the
caramel. The caramel will harden; don’t worry, it will melt
again. Mix together the cinnamon, allspice and nutmeg and
sprinkle evenly over the apples. Cook the apple mixture,
stirring often, until the caramel melts and the apples
soften and start to look cooked.

Stir in the cranberries and the cornstarch mixture. Cook
for 2 to 3 minutes, until the juices in the pan thicken and
take on a glossy appearance. Transfer the apple-cranberry
mixture to a shallow dish and let cool.

Preheat the oven to 350 degrees. Line a baking sheet that
has a raised rim all around with parchment paper.

Melt the remaining 3 tablespoons of butter. Lay a sheet of
phyllo on the prepared baking sheet. Brush the phyllo sheet
lightly with the melted butter. Place the next sheet of
phyllo on top and brush it with butter. Repeat with the
remaining sheets, but do not butter the top sheet. Reserve
a bit of melted butter to brush on top of the finished
strudel. Place the apple-cranberry mixture in a strip along
the long side of the phyllo, about 1 inch in from the edge.
Using the parchment to help keep th ings together, roll up
the phyllo to form a long log. Adjust the roll’s position
on the baking sheet so it is not touching the sides of the
sheet. The roll will leak while it cooks, so make sure it
is on the parchment paper. Brush the top of the roll with
the reserved melted butter. Bake in the preheated oven for
25 to 30 minutes, until the roll is nicely browned. Let it
sit at least 15 minutes before serving.

Per serving: 247 calories, 2 gm protein, 43 gm
carbohydrates, 9 gm fat, 19 mg cholesterol, 5 gm saturated
fat, 96 mg sodium

The Washington Pos

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NOTES :

This is a delicious alternative to the traditional pie. The
only sticking point (literally) is in trying to get the
strudel off the baking sheet when it’s done. The easiest
method is to leave the strudel on the parchment paper and
move it onto a plat ter with the parchment still beneath
it, cutting away the excess. If you don’t want to risk
breaking the strudel, slice and plate it in the kitchen, or
make individual strudels, which are easier to handle.

PORTUGUESE-AMERICAN STUFFING

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Loaf portuguese bread
-(or Italian bread)
1/4 lb Chourico sausage (or more)
-(or use garlic sausage)
Liver and gizzard from turke
1 lg Onion — chopped
2 tb Olive oil
2 Garlic cloves — chopped
1/4 c Chopped parsley
1 t Black pepper
1/2 ts Paprika
2 Eggs — beaten

Soak bread in water until soft. Squeeze dry and break
up. Set aside. Simmer sausage, liver, and gizzard in
water until tender. Drain and set aside. In a large
frying pan saute onion in oil until soft. Add Garlic
and parsley. Stir in spices and meat. Add beaten
eggs. Return all ingredients to frying pan and cook
until mixture is slightly dry before stuffing the
turkey. Stuff a 12 pound turkey.

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Title: CHESTNUT SALAD (KASTANO SALATA)
Categories: Cheese/eggs, Greek, Harned 1994, Nuts, Salads
Yield: 1 batch

1 lb Chestnuts; roasted or boiled
1 tb Onion; finely chopped
1 tb Fresh parsley or coriander
— chopped
1 ts Fresh sage; chopped
1 ts Salt
1/2 ts Freshly ground black pepper
1 c Yogurt or soft cheese
Lettuce leaves
Lemon wedges

Pound or slice the chestnuts. Mix together with the
rest of the ingredients and serve with fresh lettuce
leaves and lemon wedges.

From _Greek Vegetarian Cookery_ by Jack Santa Maria.
Boston: Shambhala Publications, Inc., 1984. Pg. 107.
ISBN 0-394-74197-8. Posted by Cathy Harned.

—–

GARLIC SOUP (FLORIDA COOKING)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 c Chicken broth
2 ts Olive oil
1 sm Clove garlic or 1/2 large,-
-peeled and crushed
1 sl Cuban or French bread
1 ea Egg
Salt and freshly ground-
-pepper to taste
1 t Minced parsley
2 ts Grated hard queso blanco-
-(see Note) or Parmesan-
-cheese

Bring the chicken broth to a boil. In a small
skillet, heat the oil. Add the garlic and saute until
golden and aromatic. Place the bread in a large soup
bowl, pour the oil and garlic over it, add the boiling
chicken broth, and immediately break the egg into the
soup. It will cook in 2 to 3 minutes. Add salt and
pepper, and sprinkle with the parsley and cheese.

NOTE: There are dozens of quesos blancos, or white
cheeses, which is exactly how the name translates.
Some are soft, some fresh, but many aged. Queso blanco
generally is mild flavored, though some of the aged
ones can be quite tangy. They are found in markets in
Florida and in most cities with colonies of residents
of Caribbean, Cuban, or Mexican ancestry. Try the
cheeses, and choose the one that suits your taste.

FROM: The Florida Cookbook, by Jeanne Voltz and
Caroline Stuart. Typed in by: Ronnie Wright

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